something a little different for The Big Game...

Chicken Tortilla Soup

Part of all the Super Bowl hype is the food... who doesn't look forward to that big pot of chili that's been simmering away in the crock pot all day, or a big platter of hot wings, and the ubiquitous little cocktail wieners? Serve up your favorites but also try something a little different; chicken tortilla soup just might become a new tradition for the big game!

I created this recipe by doing a little research and combining several ideas into one big pot of tasty chicken tortilla soup; the recipe is made easy by using canned tomatoes and roasted red peppers from a jar for convenience (hey, the cook wants to watch The Packers lose, too, hehe!) but if you prefer the from-scratch route, by all means do so, with fresh garden tomatoes, just-picked sweet corn from a local farmstand, and your own special marinated roasted red peppers!

ingredients:

• 14 ounces boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 12 ounce jar roasted red peppers, drained and chopped
• 15.25 ounce can "fiesta" corn, the type with red and green peppers, drained
• 14.5 ounce can fire-roasted diced tomatoes with medium-hot chiles, with their liquid
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon salt, or to taste
• freshly ground black pepper, to taste
• 2 cups tortilla chips, broken in half
• 1/2 cup chopped cilantro
• juice of one small lime

Simmer boneless chicken in water or broth until cooked through (about 25 minutes) then cool and shred. (Save liquid for another use, like cooking rice or vegetables, or just add it as part of the 8 cups of broth you'll need for this recipe.) Set aside shredded chicken.

In a large soup pot, saute the onion and garlic in the olive oil. When translucent, add the shredded chicken, broth, roasted red pepper, corn, tomatoes and chiles, and the oregano, cumin, chili powder, salt and black pepper. Combine thoroughly and allow to simmer together at least 45 minutes (you can use less time, but the longer it cooks, the better it is!).

At the very end of cooking time, add the tortilla chips, cilantro and lime. Quickly combine, then serve hot, garnished with lime and cilantro. Another delicious and pretty garnish is multi-color tortillas cut into strips, lightly toasted in the oven then drizzled with lots and lots of lime juice and sprinkled with sea salt.

This makes approximately 8 servings and... if made in advance, it will be even spicier the next day.

Vermont cheese soup ... by Vincent Price?!?

"A man who limits his interests, limits his life."

- Vincent Price

As an old movie fan in search of interesting Halloween recipes, I once decided to research horror movie stars, hoping to find a treasured recipe from the likes of Boris Karloff, Lon Chaney, Jr., etc. Imagine my surprise when I hit the motherlode - actor Vincent Price was a gourmet and a foodie! Who knew? In fact, Price authored several books including "A Treasury of Great Recipes" with his wife Mary. When I first discovered this, I knew that I had to have this cookbook and amazingly I found it on the shelf at one of my favorite consignment shops.

"A Treasury of Great Recipes," first published in 1965, is a tour of some of the Prices' favorite restaurants with accompanying recipes. The book is not only noteworthy for the fabulous recipes, but also for taking the reader back to a time of elegant dining at famous restaurants like The Four Seasons and Sardi's. The restaurants' menus are as fascinating as the stories and recipes, a true glimpse into a different era in fine dining.

This wonderful Vermont Cheese Soup recipe is from "A Treasury of Great Recipes;" Price felt that it sounded kind of "far out." I don't particularly think so, but I do think that it's absolutely delicious. It isn't an overly-thick soup like those that have lots and lots of flour and other thickeners. And, though the recipe says that this will serve 4, it's really closer to 2 as it's written (unless you're serving the soup as an appetizer in very small cups).

The only changes that I made to the recipe were the use of black pepper instead of white pepper (I just don't like white pepper, it always tastes like dust to me), and I used milk instead of cream (which may be part of the reason why the soup wasn't super-thick). But if you like white pepper and want to use cream, by all means do so. And, even though I typically use low-fat cheeses, I used regular Cheddar cheese for this recipe since the cheese needs to melt nicely for the soup and that has not been my experience with lower-fat versions.

Ingredients:

• 3 cups chicken stock
• 1 leek (white part only), chopped
• 1 stalk celery, chopped
• 1/2 onion, chopped (you don't have to be too precise with the chopping; the vegetables will be strained from the broth later)
• 2 tablespoons cornstarch
• 1 cup shredded sharp Cheddar cheese
• 1/8 teaspoon white pepper
• 1/8 teaspoon ground nutmeg
• salt to taste (I found that I did not need to add any salt; the stock and cheese were salty enough)
• 1 egg yolk
• 1/2 cup cream
• 1/4 cup dry white wine (optional)

In a large saucepan, heat chicken stock to boiling and add leek, celery, and onion. Simmer for 45 minutes then strain into a clean saucepan.

Mix 2 tablespoons cornstarch with 2 tablespoons of cold water, stir into soup and cook until slightly thickened (you'll have to increase the heat a bit at first).

Add the Cheddar cheese and stir in until cheese is melted. Add pepper and nutmeg, and taste to see if you need more salt.

To finish, combine 1 egg yolk with 1/2 cup of cream. Mix together and stir in 1/2 cup of the hot soup. Add this mixture to the soup, stirring rapidly and cook for 2 more minutes (don't let it boil). If you wish, add 1/4 cup dry white wine just before serving. Serves 4 (very small cups) or 2 (larger bowls).